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Creamy coconut rice with spiced rhubarb and seed crunch
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Decadent coconut rice pudding topped with spiced rhubarb and crunchy seed clusters.
Ingredients:
  • 2 x 400ml cans light coconut milk
  • 115g (1/2 cup) basmati rice, rinsed
  • 1 vanilla bean, split lengthways
  • 40.00 ml rapadura sugar
  • 40.00 ml raw buckwheat
  • 40.00 ml sliced natural almonds
  • 40.00 ml pepitas
  • 20.00 ml white chia seeds
  • 12.00 gm sesame seeds
  • 1 egg white
  • 1 bunch rhubarb, washed, trimmed, cut into 6cm lengths
  • 1 orange, rind finely grated, juiced
  • 1.25 gm ground cinnamon
  • 1/2 tsp Chinese five spice or ground star anise
Instructions:
  • To make the seed crunch, preheat the oven to 160C/140C fan forced and line a baking tray with baking paper. In a small bowl, mix buckwheat, almonds, pepitas, sugar, chia seeds, and sesame seeds. In a separate bowl, whisk the egg white until foamy, then discard half. Add the seed mixture to the remaining egg white and stir well. Spread the mixture thinly on the prepared tray. Bake for 15-20 minutes until golden and crisp. Allow to cool on the tray before breaking it into pieces.
  • In a saucepan over medium heat, combine coconut milk, rice, vanilla bean, and sugar. Stir continuously until the mixture simmers, about 10-15 minutes. Lower the heat to simmer gently for 15-20 minutes until the rice is creamy and the mixture thickens. Remove from heat; the mixture will thicken further as it stands.
  • Preheat your oven to 180C/160C fan forced. Line a baking tray with baking paper. Arrange the rhubarb in a single layer on the tray. Sprinkle with orange rind, pour over orange juice, and top with sugar and spices. Bake for 25-30 minutes until the rhubarb is tender yet keeps its shape.
  • Spoon rice into bowls and generously sprinkle with rhubarb and seed crunch for a delightful topping.

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